Blackened salmon with cilantro lime compound butter may be the easiest and most delicious salmon recipe you’ll EVER make. Never blackened salmon before? It’s as easy as seasoning a salmon filet with blackening seasoning and searing for 3-4 minutes per side in a pan or cast iron skillet. Cast iron is perfect for blackening fish because it renders the perfect crispy finish.
The process of blackening can completely transform chicken or fish into worlds of flavor. Patty and I seem to always have the same epiphany whenever we blacken salmon and wonder why we don’t make it more often.
Like, “Hey that was awesome, let’s not make that again for six months and totally forget about it!”
How to Blacken Salmon
Blackening is a Cajun-style technique involving heavily seasoning meat with a blend of spicy, smokey spices and pan searing or grilling. It renders the salmon (or anything) much darker due to the rub of spices. Not to be confused with burning or charring. If your salmon is actually black, you’ve gone too far…
There are a handful of pre-made blackening spices out there, Old Bay being one of my favorites and most accessible. You can also make your own with a combo of paprika, onion powder, garlic powder, salt, pepper, dried thyme, oregano, and cayenne pepper. Basically it’s a simple way to add a lot of spice and flavor to any kind of meat.
Rub both sides of the salmon (you’ll want skinless filets) heavily with blackening seasoning and fresh lime juice…and I mean heavily—the more seasoning, the more flavor. Some blackening seasoning can be a little spicy, so be sure to taste a little before using.
Cilantro Lime Butter
Cilantro lime butter is the ultimate finishing touch on blackened salmon. I first started experimenting with different compound butters a few years ago from a Men’s Health cookbook called “Guy Gourmet.” Yes, manly recipes in an even manlier book (It’s actually a really great book). The cilantro lime butter was a keeper.
Compound butter is the process of mixing minced fresh herbs and spices into butter and serving as a condiment or topping.
Imagine garlic, lime juice, butter, and fresh cilantro drizzled over every bite of salmon. The lime and cilantro perfectly complement the smokey, spicy salmon. It literally makes this entire recipe worth it.
Prep Time:
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PinIngredients
- 2 6-8 ounce salmon filets, skin removed
- 4 tablespoons blackening seasoning (such as Old Bay)
- 1 tablespoon olive oil
- 2 lime wedges for garnish
Cilantro lime butter
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 1/2 lime, juice squeezed
- 2 tablespoons cilantro, minced
blackening seasoning
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
Instructions
For the cilantro lime butter
- Place butter in a small bowl and microwave for 10 seconds, enough to slightly soften but not melt. Add garlic, cilantro, and lime juice.
- Use a fork to mix the butter together until combined. Spoon onto a small sheet of foil, forming a line, and then roll tightly to create a cylinder resembling a stick of butter. Place in the fridge for about 5 minutes and then set aside.
For the salmon
- Season each salmon filet with blackening seasoning until fully coated (about 2 tablespoons of blackening seasoning per salmon filet). Squeeze a little lime juice over each side of each filet and rub in.
- Place 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Sear salmon for 3-4 minutes per side, flipping once, for medium. Sear 4-5 minutes per side if you prefer your salmon more flakey through the center.
- Top each salmon filet with a slice of cilantro lime butter and serve with a lime wedge.
Notes
Remove cilantro lime butter from refrigerator 5 minutes before serving to bring to room temperature.
I am one of those people who don’t like cilantro. Any substitute suggestions? Thank you.
Hard to substitute but you could try basil! It’s a totally different flavor but equally as good on salmon.
I made his tonight and holy Mack. It’s so good! We made grilled corn on the cob and put some of the cilantro lime butter on it. AMAZING!
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Thanks Kate – the cilantro lime butter is like nothing else! Awesome idea with the corn – will have to give that a try.
Shawn! After I tried your bewitching pan seared filets, I invested in a cast iron skillet. Used it for the blackened salmon…heavenly! I used Old Bay, but only a scant teaspoon per filet. Here’s my conundrum. I’d like to make both, the filets and the salmon for guests tomorrow night. I have one cast iron skillet. Any advice on preparation and timing?
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This sounds like a cooking show challenge. Great question. I have never tried this but here is what I’m thinking/some thoughts to consider. You could probably cook the salmon and steaks in the same skillet and follow the 2-2-6 filet method. The salmon will most likely cook at the same rate, maybe a little faster depending on how you like your salmon. I would cook your steaks as you would and pretend the salmon isn’t even there. My biggest worry is not the cook times conflicting, but the juices mixing in the skillet. The butter and steak run off could interfere with the salmon flavors and vise versa. Not sure if this will be issue or not for your guests. Alternatively you could use a regular non-stick pan for the salmon and leave the skillet for the steak. The cast iron skillet is my favorite, but you can blacken fish using a regular pan with very similar results. You could grill the salmon as a third option. And fourth… buy a second cast iron skillet 😉 I have 3! I hope this helps and good luck, Michele!
Thank you will go shopping today for ingredients
Thank you this looks very appealing and will certainly be cooking this, I have checked with a few retail shops but cannot find Old bay seasoning any suggestions.
Hi Warren,
Thanks! There are a handful of other blackening seasonings out there so I think any will do. I can’t even tell you a brand I like because I’ve used a handful of random ones over the years and all have worked fine. You could make your own – blackening is a combo of common spices: http://www.thewickednoodle.com/blackening-seasoning-recipe/. Hope this helps!